2 cups Ghirardelli Semi-Sweet Chocolate Chips
2 ounces (1/2 baking bar) Ghirardelli Bittersweet Chocolate, cut into 1/2-inch pieces
1 can (14-oz) sweetened condensed milk
2 1/2 tsp pure vanilla extract
1 cup chopped pecans or walnuts
Line an 8-inch square baking pan with waxed paper.
Place the chocolate chips, bittersweet chocolate and milk in the top of a double boiler over hot but not boiling water. Stir occasionally until the chocolate has melted. Stir in the vanilla and nuts. Spread fudge out evenly in the prepared pan.
Refrigerate for 2 hours or until fudge is firm.
Cut into small squares and store, uncovered, in the refrigerator.
1 can (14-oz) sweetened condensed milk
2 1/2 tsp pure vanilla extract
1 cup chopped pecans or walnuts
Line an 8-inch square baking pan with waxed paper.
Place the chocolate chips, bittersweet chocolate and milk in the top of a double boiler over hot but not boiling water. Stir occasionally until the chocolate has melted. Stir in the vanilla and nuts. Spread fudge out evenly in the prepared pan.
Refrigerate for 2 hours or until fudge is firm.
Cut into small squares and store, uncovered, in the refrigerator.
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